Ingredients (for 4 sandwiches)

• Four rolls
• 1 pound shrimp, peeled and deveined
• ½ cup cornmeal
• ½ cup flour
• 1 teaspoon olive oil
• 2 tablespoons Creole seasoning (or see recipe below)
• 1 cup mayonnaise (or ½ cup mayo, ½ cup Greek yogurt mixed together)
• 2 cups lettuce, finely chopped

* You can make your own Creole seasoning with a mix of garlic powder, salt, paprika, oregano, thyme, black pepper and just a touch of cayenne.

Dust shrimp with 1 tablespoon Creole Seasoning. Combine flour and cornmeal, and dredge shrimp. Grease baking dish with olive oil. Place shrimp on baking sheet and put in 400 degree oven for 10 minutes each side. Combine mayo (or mayo and Greek yogurt) with remaining Creole seasoning. Top bread with mayo, lettuce and shrimp or crab cakes.

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• 1 cup diced celery
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1 (8 oz.) can tomato sauce
• 2 (14 oz.) cans diced tomatoes
• 1 clove garlic, minced
• dash of salt and pepper
• Generous dash of hot sauce
• 1 lb. shrimp, deveined & shelled

Put all ingredients in crock pot and cook for up to 8 hours. Add shrimp during last hour of cooking.

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In a challenge from our audience to create a copycat crab bisque similar to the best Maryland Crab Shacks, we combined the styles of many favorites we found online. We hope this fills the request for the Copycat of Jerry’s Seafood Crab Bisque, with a little extra love and ingredients. Now I just wish it was easy to get delicious Maryland Crab here in the midwest!

Ingredients
• 1 lb fresh lump crab meat
• 2 tablespoons finely chopped onion
• 2 tablespoons finely chopped celery
• 1/4 cup butter
• 3 tablespoons all purpose flour
• 1 teaspoon salt
• 1/4 teaspoon paprika
• 1/2 teaspoon black pepper
• 3 cups milk
• 2 cups heavy cream
• 2 generous dashes hot pepper sauce
• 1 tablespoon fresh parsley
• 3 tablespoons sherry

Cook onion and celery in butter until tender but not brown. Blend in flour and seasonings. Add milk and creamgrad, stirring constantly; cook until thick.
Add crabmeat and hot pepper sauce and sherry; heat thoroughly.

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These tasty baked crab cakes can be made for an elegant appetizer, or served as a main course. Use leftover crab legs for cook once, eat twice success, or use packaged or fresh crab. Serve with lemon dill mustard sauce.

Ingredients

• Approximately 3/4 pound crab meat
• 15 Ritz or other puffy crackers, smashed
• 1 egg
• 1/2 cup mayonnaise or Greek Yogurt
• 1 teaspoon lemon juice
• 1 teaspoon Cajun Seasoning
• 1/2 cup diced celery
• 1/4 cup diced green onions
• 1 teaspoon salt
• 1/2 teaspoon pepper

Preheat oven to 350 degrees F. In a large bowl, break apart crab meat with fork. Add remaining ingredients, and mix well. Form into patties: 1-1/2 inch diameter for appetizer size, and 2-1/2 inch diameter for entree size. Place on a greased baking sheet and bake for 15 minutes for appetizer size, and 20 minutes for entree size, until edges are browned. Serve with rice, or on rolls with mustard sauce.

Dill Mustard Sauce

Ingredients

• 1/4 cup Dijon Mustard
• 1/2 cup Greek yogurt, sour cream or mayonnaise
• 1 teaspoon hot sauce
• 1/2 teaspoon dill
• 1 teaspoon white wine or white vinegar
• 1 teaspoon lemon juice

Filed under: Category 40 Dinner Duos, Appetizers, Light Cooking, Recipes, Seafood | Tags: baked crab cakes,best crab cake recipe,crab cakes recipe,easy crab cakes by No Comments »

Ingredients

• 1/2 cup butter
• 1/4 cup flour
• 1 cup chopped onions
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 cup minced green onions
• 1 can diced tomatoes
• 1 cup vegetable broth, clam juice OR water
• 1 pound shrimp
• 2 teaspoons fresh lemon juice
• Hot sauce, as desired
• 3 tablespoons chopped fresh parsley leaves, plus more for garnish
• 3 cups cooked rice

In a large saute pan over medium high heat, melt the butter. Add the flour, and stir, cooking, until thick and bubbly. Add the onions, celery, green pepper and garlic, and saute until the vegetables are wilted, about 10 to 12 minutes. Add all seasonings and stir to combine. Add tomatoes with their juices, and broth or water. Bring to a boil, and then reduce the heat to medium. Cook for 10 to 12 minutes, stirring occasionally. Add the shrimp, lemon juice, hot sauce, and half of the parsley and green onions (saving the rest for garnish) and continue cooking for 3-5 minutes. Serve over rice with remaining parsley and green onions.

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Grilled Teriyaki Salmon and Citrus Salad

Makes 4 entree salads

Ingredients

1 grapefruit, peeled

3/4 cup mandarin oranges, halved

3 cups mixed greens

3 tablespoons diced Green onion

3 tablespoons shaved almonds

2 salmon fillets

Teriyaki Marinade

3 tablespoons soy sauce

2 tablespoons cooking sherry or rice vinegar

2 tablespoons honey

2 cloves garlic, minced

1 teaspoon ginger, minced

1 teaspoon mustard

Lemon Garlic Dressing

3 tablespoons sour cream

1 teaspoon mustard

1/2 teaspoon garlic salt

1/2 teaspoon pepper

1 teaspoon lemon juice

1 teaspoon white vinegar

Combine ingredients for marinade in ziploc bag. Add salmon and marinate in refrigerator for at least one half hour. Discard marinade, and grill salmon over high heat, approximately 4 minutes per side, until cooked through. Halve salmon fillets, and cool. Top greens with green onions, almonds, fruit and salmon. Serve with lemon garlic dressing.

Filed under: Category 30 Spectacular Salads, Recipes, Salads & Sides, Seafood | Tags: salad with citrus,salmon salad,teriyaki salmon recipe by No Comments »

Serves 4 with leftovers for Meal 2

From the 40 Dinner Duos, Cook Once Eat Twice cookbook

Ingredients

• 2 tablespoons olive oil
• 1 onion, sliced
• 2 tablespoons minced garlic
• 4 cups seeded, chopped plum tomatoes
• 1 1/2 cups dry white wine
• 2/3 cup sliced stuffed green olives
• 1/4 cup drained capers
• 1/8 teaspoon red pepper flakes
• 6 (6 ounce) fillets sea bass
• lemon wedges
• 1/4 cup chopped fresh cilantro

Heat oil in skillet over medium heat. Saute onions and garlic until soft. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer. Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Remove fish from sauce, transfer 4 to serving plate(s), and reserve two, sealed in refrigerator for Meal 2. Continue to simmer sauce until thickens. Serve sauce over fish, and sprinkle with lemon juice and Cilantro (if desired).

Filed under: Category 40 Dinner Duos, Recipes, Seafood | Tags: fish recipes,fish with olives,sea bass by 1 Comment »

• 2 pounds shrimp, deveined (tails can be left on)
• 3/4 cup flaked coconut
• 3 eggs
• 1/2 cup breadcrumbs
• 1 teaspoon garlic salt
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon sugar
• pinch pepper
• 1/2 cup Apricot or Orange Marmalade
• 3 tablespoons spicy mustard

Preheat oven to 400 degrees F. Spray baking sheet with cooking spray. Combine bread crumbs and all seasonings together in a bowl. Set aside. In another smaller bowl, lightly beat the eggs. In a third bowl, place the coconut. Holding the shrimp by their tails, dip first into the beaten egg, then in the breadcrumb mix to lightly coat, then dip back in the egg, and finally roll in the coconut. Lay the shrimp on its side on baking sheet. Bake for 15-20 minutes, or until coconut is light golden-brown. Turn the shrimp halfway through baking.

Combine marmalade and mustard for dipping sauce.

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Ingredients

• 1 pound shrimp peeled and deveined (raw or precooked, your preference)
• 1 tablespoon salt
• 4 limes (for pre-cooked shrimp, 7 for raw)
• 2 tablespoons white wine vinegar
• 3 tablespoons red onion
• 1 avocado, diced
• 1/2 mango, diced
• 1 heart Romaine Lettuce, chopped
• 1/2 cup greek yogurt
• 1 tablespoon cilantro, minced
• 1 teaspoon garlic salt
• 1/2 teaspoon spicy dry mustard

Dice shrimp and place in dish. Season with salt, top with onion, and squeeze with juice from limes (3 if cooked, 6 if raw). For cooked shrimp, let marinate at least one half hour. If shrimp is uncooked, let shrimp “cook” in lime juice for at least 3 hours, up to overnight. Add avocado and mango to shrimp, and serve on bed of lettuce topped with dressing. For dressing, combine yogurt, juice from remaining lime, cilantro, mustard and garlic salt.

Filed under: Category 30 Spectacular Salads, Light Cooking, Recipes, Salads & Sides, Seafood | Tags: ceviche salad recipe,shrimp mango avocado salad,shrimp salad recipe,unique salad by No Comments »